Put to soak the chickpeas overnight.
Let them boil in pressure cooker with about 2 litres of water for an hour with a piece of kombu seaweed, after having soaked for 10-15 minutes.
Drain and toss with the sauce you have prepared in the meantime chopping parsley, chives and the kombu seaweed that you used for cooking. Then emulsionateli in a small bowl with all other ingredients and toss the chickpeas.

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